Messages - bcridley

Ya that helps. The idea just popped into my head so im just wondering if anyone out there has used cinnamon sticks, how many they used and when they added them. Also what kind of contribution it had and what anyones opinon would be about how the flavor would fit with with a brown or porter style beer. I know its a vague question but just tryin to get some ideas flowin.

Getting ready to brew a brown or possibly a porter. Was envisioning a lightly hopped brew with a good malt backbone. I also wanted moderate spice charactor to it. Just had an idea to throw some cinnamon sticks in at flame out or in the fermentor. I havent read anything about that so I thought I would post it here to get some input. Let me know what you think.

Thats what I was afraid of. I didnt preheat my tun and I didnt stir throughout the mash. I had inconsistent mash temps the entire time and I had to sparge too fast to keep my sparge arm moving. Im sure this all contributed to low effiency. O well thats experience I guess. Lets just hope my first one is atleast drinkable. Thanks for the help.

I just brewed my first batch of all grain the other day and im a little worried about my OG. I fly sparged with a strike temp of 164 and sparge temp of 170. I had a pretty basic pale ale recipe with a little maize in it with a grist ratio of 1.75 qt/lb. I mashed for 1hour and my first runnings were 1050 with a refractometer which was dead on my calculated OG for the recipe. I sparged until I had a reading of 1010 and boiled for an hour. I then cooled to 68 and took my OG reading and it was only 1027. Does this mean I am off my calculated recipe gravity that much or is that normal? Should my first runnings be more like 1070 and end up at 1050 after sparging?